Lee’s Lasagne

Lasagne with fresh homemade pasta and ricotta.


  • Good Quality Beef Mince – around 800 g
  • 1/2 tsp fennel seeds
  • 2 uncooked italian sausages (optional)
  • 1 Can of chopped tomatoes
  • 1/4 cup Tomato paste
  • 1 Large Onion, chopped
  • 3 cloves of garlic chopped
  • 1/2 cup red wine
  • 1 large tub of Ricotta (or béchamel sauce)
  • 1 packet of fresh lasagne sheets or 200 g of home made lasagne sheets
  • 1/2 cup water
  • A splash of chili/pepper sauce (optional)
  • Salt and pepper to taste
  • 1 1/2 Cups of tasty Cheese
  • Parmesan to serve


  1. Cook off the onion in some olive oil.  Add the garlic at the last minute, make sure neither of them burn
  2. Add the fennel seeds.
  3. Add the mince and sausage meat (squeeze out of their skins) and stir and pound with a wooden spoon to get all the lumps out, brown off slightly
  4. De-glaze with wine and cook for a few minutes, until that alcohol smell has gone.
  5. Add the tomatoes, tomato paste, water, chili sauce and stir
  6. Season with salt and turn the heat down to low, allow to reduce until the sauce isn’t watery and quite thick.
  7. Spray your dish with cooking spray and add your first layer of lasagne pasta.
  8. Add a layer of meat, then lasagne, then ricotta or béchamel, sprinkle with cheese.  Repeat these layers finishing with the ricotta and cheese layer.
  9. Bake in the middle of the oven on 175ºC for about 30 minutes, until golden brown on top.
  10. Serve with a sprinkle of Parmesan, on it’s own or with salad and bread.

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